Best Bite – Faux Truffle
Anselmo Juárez Viedma, Chef de Cocina del Zeitum de Ubeda prepared a faux black trufe dish as part of his demonstration at the Hacienda La Laguna yesterday which blew my mind with flavour.
The truffle was actually a partridge pate formed into a roughly truffle-shape then given a hardened exterior by putting in liquid nitrogen. For the black truffle look and essence, he sprayed the pate lump (and it was a lump) with truffle oil
photo credit: Alexa Clark
and then rolled in dust made from the trompettede la mort mushroom which finished the effect and gave the patridge pate a convincing appearance of a large black truffle.